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Thai Chicken Stir Fry

with Basil and Chilli

This straightforward and uncomplicated Thai Chicken Stir Fry is extremely easy to prepare and even quicker to cook. Just add some fresh Thai basil and fresh red chillies and soon you will have, not only a delicious dish but you will also have an excellent introduction into the Thai cuisine scene. More than that, it will unquestionably get your taste buds a tingling.

Ingredients

Serves 4 Persons

1 Pound skinless boneless chicken breasts (cut into bite size pieces)

4 Garlic cloves (thinly sliced)

4 Fresh red chillies (seeded and finely chopped)

12 Fresh Thai basil leaves

3 Tablespoons vegetable oil

3 Tablespoons *Nam Pla (fish sauce)

2 Teaspoons soy sauce

1 Teaspoon sugar

Garnishing

2 Fresh red chillies (seeded and thinly sliced)

20 Fresh Thai basil leaves (deep fried)

*Nam Pla is a fish sauce made from salted anchovies which are placed into wooden barrels for fermentation to occur. The sauce itself does not actually impart a fishy flavour but it does accentuate the taste of food.

Thai Basil Leaves

Preparation and Cooking Method

1) Heat the vegetable oil in a wok or large frying pan. Add the garlic and chillies and stir fry over a medium heat for a couple of minutes until the garlic is golden brown.

2) Add the chicken pieces to the mixture and continue to stir fry until the chicken changes in colour and texture.

3) Add nam pla fish paste, soy sauce and sugar and stir the mixture for another 3 to 5 minutes or until chicken is fully cooked in the sauce.

4) Stir in the 12 fresh Thai basil leaves then remove from wok or frying pan and place into individual serving dishes or a warm serving platter.

5) Deep fry the remaining 20 fresh Thai basil leaves briefly for 30 or 40 minutes in some fresh vegetable oil until they become crisp and slightly translucent. Lift out the leaves with a slotted spoon or wire basket and leave to drain on a paper towel.

6) Garnish the Thai chicken stir fry with the fried basil leaves along with the remaining fresh thinly sliced red chillies. Why not serve with either a Green Papaya Salad or a vegetable stir fry for extra enjoyment.

PS make sure that the Thai basil leaves are dry before adding to the oil.

Vegatable Stir Fry in Carbon Steel Wok

Carbon Steel Wok

A good type of wok to use for Thai stir fry is the lightweight carbon steel variety. These woks are far more suitable for Asian cooking than their heavier cast iron brothers or their stainless and aluminium sisters. Best of all, carbonized steel woks are also less expensive than their counterparts.

Just remember though, that a new carbon steel wok must be seasoned before use. The best way to do this is to first place the wok over a high heat until the surface blackens then wash in some warm soapy water. You need to use a course cleaning pad or a stiff wire brush to clean the wok. Rinse the wok well in clean water and allow to dry over a medium heat.

Finally wipe the surface with vegetable oil using a paper towel. Please do not use any detergent after each use, only wash the wok under the hot water tap. This will ensure that the wok stays seasoned and rust free. Allow to dry before adding a little clean vegetable oil and then store.

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